Sobremesa is a term common to Spain and parts of Latin America. Translating as “around the table,” the word reflects the act of gathering and lingering beyond the meal. It’s when the dishes are ...
Read more: A Gift of the House

Long off the radar, Cuba has recently opened up to U.S. travelers. As of now, visitors can travel with a planned itinerary that falls under one of 12 categories agreed upon by both the U.S. and Cuban ...
Read more: Cuba’s Farm-to-Table Paladar Movement

by Maribel Rivero | Photography of Carla Barbotó and Santiago Peralta courtesy of Pacari
Eating chocolate is a common food experience known all over the world. Less common for most is an ...
Read more: Cultivating Cacao Community

by Mary Stanley
In January 2006, I attended SIGEP (Salone Internazionale Gelateria Pasticceria e Panificazione Artigianali) in Rimini, Italy. This is arguably the premiere international fair for all ...
Read more: The Gelato World Tour

by Kat Fatland
For food lovers like myself, Penang is a heaven on Earth, a prandial theme park. It took me approximately three meals after my arrival here to acknowledge, quietly and to myself at ...
Read more: Penang’s Culinary Traditions

by Pamela Walker
Monticello, New Mexico, home to fewer than 100 people, was founded in the mid-1900s and is nestled in a canyon at the end of NM 142—25 miles northwest of Truth or Consequences and ...
Read more: Roads Less Traveled

A sculpture dedicated to pilgrims tops Alto del Perdón on the Camino de Santiago.
by Vivé Griffith
It took two women to carry the paella pan across the plaza. In Rabé de las ...
Read more: Food for the Journey